Sausage And Swiss Chard Rigatoni

• 2 tablespoons olive oil
• 1 lb Italian sausage, casings removed
• 4 garlic cloves, minced
• 1/2 - 1 teaspoon hot pepper flakes
• 1 (28 ounce) can diced tomatoes
• 1/2 cup grape tomatoes (optional -- I used yellow)
• 2 tablespoons dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1 (15 ounce) can navy beans, rinsed (I used pinto)
• 1 lb rigatoni pasta
• 10 cups swiss chard, chopped (stems too!)
• 1 cup mozzarella cheese, shredded
• 1/3 cup parmesan cheese, grated

1. In large skillet, heat oil over med-hi heat; brown sausages, breaking up with spoon, about 8 minutes. Stir in garlic and hot pepper flakes; cook 2 minutes more.
2. Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer 20 minutes. Stir in beans.
3. Meanwhile, cook pasta in salted water until still firm in center. Drain, reserving 1/2 c cooking liquid. Return pasta to pot with reserved liquid, sauce and chard; toss to coat. Transfer to baking dish (9x13).
4. Sprinkle with cheeses; cover with greased foil.
5. Bake in 375 oven for 20 minutes. Uncover and bake about 10 more minutes or until bubbly and brown.

olive oil, italian sausage, garlic, hot pepper, tomatoes, grape tomatoes, basil, salt, sugar, navy beans, rigatoni pasta, swiss chard, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/sausage-and-swiss-chard-rigatoni-436507 (may not work)